INDIAN SPICES
NAME INDIAN NAME DESCRIPTION
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Asafoetida Hing Dried gum resin from the root of
various Iranian and East Indian
plants. Has a strong fetid odor -
definitely an acquired taste. May
be obtained.
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Besan Besan Flour of dried chick peas.
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Cardamom Elaichi Dried fruit of a plant. Mostly the
seeds are used. Seeds of 4 pods
measure approximately 1/4 t.
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Coriander dhania Aromatic herb of the parsley family.
Sold as cilantro or chinese parsley.
Also sold as seed or dry powder.
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Cumin Jeera Very aromatic and reminiscent. Sold
whole or ground.
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Dals Dal Hindi name for all members of the
legume or pulse family. Commonly
used are: Arhar, Channa, Masur,
Mung, Labia (black-eyed peas), Rajma
(red kidney beans).
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Fennel Seed Sauf Has an agreeable odor and licorice
flavor. Available whole or ground.
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Fenugreek Methi Has a pleasant bitter flavor and
sweetish odor.
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Garam Masala Garam Masala A mixture of spices; details come
later.
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Chat Masala Chat Masala A variation of Garam masala.
Available in Indian stores.
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Ghee Ghee Fat for frying. Pure ghee is
clarified butter.
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Mustard oil Larson Pungent oil made from black mustard
seeds.
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Mint Pudina Aromatic herb. Fresh and dried
leaves are used in the preparation
of chutneys. Dried leaves are much
less fragrant than the fresh ones.
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Pomegranate Anar dana A flavoring agent. Has some scent.
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Saffron Kesar Made of stigmas of a flower grown in
Kashmir and Spain. It is aromatic
and yields a yellow color.
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Turmeric Haldi An aromatic powdered root. Used as
a flavoring, and for flavoring
curries.
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